Salted Dark Chocolate Pots de Crème

Updated at: Mon, 04 Mar 2024 16:35:19 GMT

Step 1

Chop the dark chocolate and place in a medium, heat-proof bowl. Set a fine mesh sieve over the top and aside.

Step 2

In a separate medium bowl, whisk the sugar and egg yolks until pale. Add the heavy cream, whole milk and salt and stir to combine.

Step 3

Transfer the mixture to a medium saucepan and cook over medium-low heat, stirring constantly, until the mixture begins to thicken and has reached 175F on a kitchen thermometer, about 8-10 minutes.

Step 4

Stir in the vanilla then pour the custard through the strainer over the chocolate. Let sit for 1-2 minutes to melt the chocolate then stir until smooth.

Step 5

Divide the mixture evenly among 8, 5-oz ramekins. Gently rap the ramekins on the counter to remove any air bubbles.

Step 6

Let stand at room temperature until cooled, then transfer to the refrigerator to thoroughly chill, at least 4 hours, up to 72.

Step 7

To serve, sprinkle with maldon salt and top with a touch of unsweetened whipped cream.

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